Baked Cinnamon French Toast Casserole

This easy-to-prep Baked French Toast recipe is the perfect sweet breakfast casserle for holiday breakfasts, weekend brunch, or anytime you need to serve a crowd for a morning meal.

Course Breakfast, Brunch

Cuisine American

Keyword Casserole, French Toast

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 528kcal

Equipment

9"x9" baking dish or casserole pan
hand mixer

Ingredients

1 16- oz. loaf Brioche bread or similar substitute french bread or challah
8 oz. regular cream cheese softened to room temperature
⅔ cup packed brown sugar
8 large eggs
1/2 cup whole milk
2 tsp vanilla extract
1 tsp cinnamon
Pinch of salt ⅛ tsp

For the Streusel Topping

1/4 cup packed brown sugar
1/4 cup all-purpose flour
4 tbsp salted butter
½ tsp cinnamon

For Serving

powdered sugar
maple syrup
fresh berries

Instructions

Preheat the oven to 350 degrees F. Lightly grease a 9”x9” oven-safe casserole dish or baking pan. Slice or tear the loaf of bread into 1” pieces of cubes, roughly the same size. Place in a large mixing bowl.
In a separate mixing bowl, use a hand mixer to combine the softened cream cheese with sugar. Once creamy and smooth, add the eggs, milk, vanilla extract, cinnamon, and salt. Mix until fully combined, on high speed as needed to break up any remaining clumps of cream cheese.
Make the streusel topping by using a hand mixer or fork to combine the brown sugar, flour, butter, and cinnamon until a rough, crumbly texture forms.
To assemble the baked French toast casserole, pour the cream cheese mixture over the bread. Fold together until fully combined, then transfer to the baking dish. Spread into an even layer then sprinkle the streusal mixture on top.
Bake, uncovered, for 45 minutes or until golden brown and set in the center. Remove from the oven and allow to cool slightly before serving. Top with a dusting of powdered sugar or drizzle of maple syrup (optional), adding fresh berries if desired.

Notes

Make sure the cream cheese is fully softened to avoid large clumps of cream cheese in the egg mixture.

Store leftovers in the refrigerator for up to 3-4 days.

Nutrition